Boneless turkey breast (smoked)

turkey breast · verified system recipe · Holiday-meal friendly

Pit temp
275°F
Pull at
160°F
Total time
~2.3 hr

Phase timeline

90m
30m
15m
Smoke (bare)Finish + crispResttotal: 2h 15m

Step-by-step

  1. 1. Smoke (bare)

    → 145°F · ~90 min

    275°F pit, apple wood. Roll + tie the breast tight for even cook. Butter under the skin.

  2. 2. Finish + crisp

    → 160°F · ~30 min

    Crank pit if skin needs more color. Pull at 160°F — carryover gets you to 165°F.

  3. 3. Rest

    ~15 min

    Tent, 15 min. Slice across the grain.

Rub
Dry brine 12-24hr ahead with salt + brown sugar
Wrap method
none
Rest method
tent_loose
Minimum rest
15 min

📐 Scale for guests

Target weight
2.0 lb
0.5 lb/guest
Cuts needed
1
~14 lb per cut
Cook time / cut
2h 0m
+ 15m rest

Each cut cooks at its own rate — even if you double up, plan the same hours. For very large crowds, run multiple cuts in parallel and stagger by 30 min.

🎯 Adjusted for your pit

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